THE perfect food

[mcspanner]

Garam Marsala or another curry powder is great in butternut squash soup, incidentally.

Too right. Same goes for turmeric.

 

[cheezydemon3]

Now that is one thing I have never gotten into strangely enough. I love stews and goulash, but always go for the other things on the menu than curry. I have also never made a curry.

Maybe I just need the right recipe.

image....ruined!!!

2 chicken breasts
1 tsp sugar
1/2 cup yogurt plain
2 tbsp turmeric
1 tbsp cumin
2 tsp coriander
2 tsp garlic powder
2 tsp onion powder
1 tsp cinnamon
salt
cayenne
2 cloves fresh garlic
1 small onion diced
oil

dice chicken and stir fry in 1 tbsp oil (I use olive) til just done
add garlic and onion simmer until onion wilts
add sugar and spices (all but yogurt) mix well and simmer 1 minute
add yogurt and mix thoroughly. Should be YELLOW.

Serve with rice and chick peas. I make great flatbread but flour tortillas would be OK.

 

[mcspanner]

Honestly some of the curries I have seen weren't visually appealing (kind of like a slick, shiny gravy), and I developed a prejudice for them from my father. I'm definitely going to have to make one soon, this won't do .

Don't blame you, there are a lot of styles that come with fat or ghee floating on the top, which aren't to everyone's taste.
Also I often go to curry houses, but never, ever, eat a curry from a non specialist restaurant that just has a curry on the menu, they're almost always disappointing.

 

[CreamyGoodness]

image....ruined!!!

2 chicken breasts
1 tsp sugar
1/2 cup yogurt plain
2 tbsp turmeric
1 tbsp cumin
2 tsp coriander
2 tsp garlic powder
2 tsp onion powder
1 tsp cinnamon
salt
cayenne
2 cloves fresh garlic
1 small onion diced
oil

dice chicken and stir fry in 1 tbsp oil (I use olive) til just done
add garlic and onion simmer until onion wilts
add sugar and spices (all but yogurt) mix well and simmer 1 minute
add yogurt and mix thoroughly. Should be YELLOW.

Serve with rice and chick peas. I make great flatbread but flour tortillas would be OK.

Definitely want to try that recipe out now. Thanks!

 

[cheezydemon3]

Definitely want to try that recipe out now. Thanks!

My flatbread is pretty simple too. Not as authentic but Yummy.

I always eyeball it.....

2 cups flour
1 tbsp melted butter
2 tsp bread yeast
1 tsp salt
1 tsp sugar
2/3 cup water

mix wet add to dry, stir (I use a butter knife or soft spatula)

Let sit maybe 20 minutes.

roll out flat on a floured cutting board, should make 6 or so plate size flatbreads.

toast on a dry pan on HIGH. (a little black OK)

flip only once at about 1 minute.

enjoy.

 

[huntingohio]

I hard some real tandori naan and a leg of lamb recently, this stuff goes so well with mead its unreal. I wonder if the company renovating my aparments will let me put a tandor in... maybe barrow the bachoe to do it

 

[CreamyGoodness]

I saw an Indian chef on one of the cooking programs claim that he himself does not touch the tandor in his restaurant. The tandori chef is the only one allowed to go near it, because everyone up to and including the head chef respect him too much to step on his toes.

 

[CreamyGoodness]

Oh, the perfect dinner when you don't want to cook and you are eating alone (hehe).

Roast a whole bulb of garlic in the toaster oven with olive oil and sea or kosher salt.

On the table put a bottle of your favorite red, a chunk of good bleu cheese, the roasted garlic, good quality (preferably jarred) anchovy filets, and about a million good baguettes.

Eat everything on the bread either together or separately until your stomach is distended. Forget about getting kissed or getting nookie for at least 2 days.

 

[Subsailor]

Oh, the perfect dinner when you don't want to cook and you are eating alone (hehe).

Roast a whole bulb of garlic in the toaster oven with olive oil and sea or kosher salt.

On the table put a bottle of your favorite red, a chunk of good bleu cheese, the roasted garlic, good quality (preferably jarred) anchovy filets, and about a million good baguettes.

Eat everything on the bread either together or separately until your stomach is distended.

Dude, that sounds great!

 

[Obliviousbrew]

It is strange that no mythical creatures were involved in cheezy recipe.

 

[CreamyGoodness]

Dude, that sounds great!

Hehe it really is! Just be prepared for heinous breath.

 

[Subsailor]

Hehe it really is! Just be prepared for heinous breath.

No worries, the wife is going out of town for 3 weeks.

 

[cheezydemon3]

Oh, the perfect dinner when you don't want to cook and you are eating alone (hehe).

Roast a whole bulb of garlic in the toaster oven with olive oil and sea or kosher salt.

On the table put a bottle of your favorite red, a chunk of good bleu cheese, the roasted garlic, good quality (preferably jarred) anchovy filets, and about a million good baguettes.

Eat everything on the bread either together or separately until your stomach is distended. Forget about getting kissed or getting nookie for at least 2 days.

I prefer the garlic as described with some good brie and some DARK caramelized onions, tons of baguette, etc....etc..

 

[Subsailor]

I prefer the garlic as described with some good brie and some DARK caramelized onions, tons of baguette, etc....etc..

I may have to try the variations! thanks Cheezy!

 

[mcspanner]

Bit of a rushed shot as the hungry masses were waiting to descend and devour.


Here is lamb with preserved lemons, hot Goan fish cury, butternut squash ( a bit of a seasonal favourite) and chickpea dal and kerelan omelette curry with pilau rice and selected breads.

The lamb is my personal favourite of the curries I cook. It is hot and sour and is a good way to make use f our home preserved lemons. They say if life gives you lemons, make lemonade, I'd rather preserve them and cook tagines and curries!

Now for a few bottles of black sheep from The Yorkshire Dales.

 

[cheezydemon3]

Uhhhhhh....you had me at multiple breads!!!

 

[BBQB]

Nutella

 

[basilchef]

French fries and roasted garlic white truffle aoli!

 

[cheezydemon3]

French fries and roasted garlic white truffle aoli!

Oh man that sounds good!

I hate to say it, and it will be deemed blasphemy in these hallowed halls...

BW3s garlic cheddar fries dipped in ranch are AWESOME!!!

 

[Whattawort]

Shrimp and grits with chives, creole seasoning, oozing with sharp cheddar, and dripping with butter.....and BACON!

 

[unionrdr]

Oh man,is that good stuff! Might try it with left over turkey?...

 

[cheezydemon3]

Oh man,is that good stuff! Might try it with left over turkey?...

....What? Shrimp and grits with turkey?......

Spicy seared chicken breast diced up, fresh cranberry beans(think BIG tasty pintos) sharp cheddar, fresh avacado, diced onions, maybe a little rice, wrapped up in a flour tortilla...........Oh man......ate 2 big ones. Should have stopped after 1 but it was so freakishly yummy.

 

[unionrdr]

No,replace the shrimp with left over turkey. something different for turkey day left overs. Otherwise,I love shrimp-n-grits!

 

[cheezydemon3]

Ahhh! I see!

 

[Whattawort]

No,replace the shrimp with left over turkey. something different for turkey day left overs. Otherwise,I love shrimp-n-grits!

While not a terrible idea, I think it would be an abomination to sub the shrimp for anything other than andouille.

 

[cheezydemon3]

While not a terrible idea, I think it would be an abomination to sub the shrimp for anything other than andouille.

Turkey andoullie?

 

[huntingohio]

smoked goat and smoked rattle snake...that is all

 

[Whattawort]

Turkey andoullie?

Hush yo mouf foo! There aint no fat in that jive turkey! Andouille HAS to be greasy, spicy, artery-clogging goodness and there's only 1 kind of meat that will do. It's of the porcine persuasion. Dig?

 

[huntingohio]

Hush yo mouf foo! There aint no fat in that jive turkey! Andouille HAS to be greasy, spicy, artery-clogging goodness and there's only 1 kind of meat that will do. It's of the porcine persuasion. Dig?

I hung out with a girl from LA, everyonce and a while her uncle would bring up nutria or porcupine andouille, he was a trucker and hunted the country when he got a chance.. the nutria was so so, really swampy, but the porky was amazing, like atreebarky,spiced, orgasmic fantasy

 

[Whattawort]

I hung out with a girl from LA, everyonce and a while her uncle would bring up nutria or porcupine andouille, he was a trucker and hunted the country when he got a chance.. the nutria was so so, really swampy, but the porky was amazing, like atreebarky,spiced, orgasmic fantasy

The only thing nutria are good for is consuming old lead. I love the fact that you can basically sit on a levy in Nola with a .22 and legally shoot all of 'em you see. They used to have a $2 bounty on 'em, but the state/city couldn't afford to keep the reward going for long.

Did you misread my post or are you really telling me someone went to a crapload of trouble to harvest/pluck/skin/butcher a porcupine? I was talking about porcine aka porky the pig. Now wild boar is a totally different thing. It's a little tougher and gamier than domestic pork, but still REALLY tasty.

 

[CreamyGoodness]

I had wild boar wrapped in bacon in a 4 star restaurant in Mexico. Me gusta.

 

[Whattawort]

I had wild boar wrapped in bacon in a 4 star restaurant in Mexico. Me gusta.

Did you get to try any braised goat? Holy frackin bat turds that stuff is awesome!

 

[CreamyGoodness]

Ive had goat in rotti and in other Indian food, I think it was braised. I really like goat, probably more than beef for stewing applications.

 

[cheezydemon3]

Hush yo mouf foo! There aint no fat in that jive turkey! Andouille HAS to be greasy, spicy, artery-clogging goodness and there's only 1 kind of meat that will do. It's of the porcine persuasion. Dig?

Yo! I dig, my brother. I was merely trying to help out a lost soul who was trying to sub turkey for shrimp........anything close to andoullie would be an improvement!

 

[jsv1204]

Did you get to try any braised goat? Holy frackin bat turds that stuff is awesome!

Lived there, eaten that - cabrito. Was fond of telling my amigos that there was only one reason to eat the goat: because you already ate the cow!

But you are right... Done the right way, cabrito can be pretty tasty.

 

[bchurch]

Ive had goat in rotti and in other Indian food, I think it was braised. I really like goat, probably more than beef for stewing applications.

I have had goat stew at a local festival in Belize, Damn that was good!

 

[cheezydemon3]

I had wild boar wrapped in bacon in a 4 star restaurant in Mexico. Me gusta.

Had that in a restaraunt here...along with pheasant sausage and ostrich.

 

[Subsailor]

I have 1 stick of Jalapeno Bear Sausage, a small piece of baked Sheefish and homemade Mac and Cheese for lunch.

 

[huntingohio]

The only thing nutria are good for is consuming old lead. I love the fact that you can basically sit on a levy in Nola with a .22 and legally shoot all of 'em you see. They used to have a $2 bounty on 'em, but the state/city couldn't afford to keep the reward going for long.

Did you misread my post or are you really telling me someone went to a crapload of trouble to harvest/pluck/skin/butcher a porcupine? I was talking about porcine aka porky the pig. Now wild boar is a totally different thing. It's a little tougher and gamier than domestic pork, but still REALLY tasty.

I know you meant the pig but the porcine reminded me of porcupine. they are actually not all that hard to clean with a pair of cowhide gloves and scissors. In a good shot you can sit with a 22 and kill a dozen or so in a day. I havent had boar in sausage, but have had it pit roasted, its a flavor festival.
I dont think nutria is that bady really, its kinda of grassy and swampy flavored. My ex GF said it was like a fatty swamp squirrel.

Btw I like to braise goat, if the meat has alot of joint material in it, I did a goat nuckle [knee] in red wine, curry powder, rosemary and a few spice I cant remember.was extremely good The only way to cook it is low and slow, or else it dosnt have a great texture.

 

[CreamyGoodness]

Sheefish?